Since it is the weekend, I thought it might be nice to share a yummy recipe for Double Chocolate Crispy Treats! I created these after Tim brought home two bags of Dandies from Portland’s VegFest at the end of September. If you are looking for a switch-up from traditional rice crispy treats, you should make this recipe! They are gluten-free, vegan, chocolatey, and super simple. While these don’t look like they were made with cocoa crispy cereal from the photograph, I can assure you, they are definitely double chocolate!
Double Chocolate Crispy Treats
2 Tablespoons coconut oil, softened
1 10-ounce package vegan marshmallows, such as Dandies
5 cups cocoa crispy cereal (I used Nature’s Path Koala Krisp)
1/3 cup semi-sweet chocolate chips
1. Lightly grease a 9″ x 12″ baking pan and set aside.
2. In a large pot, melt coconut oil over medium heat.
3. Increase heat to medium-high and add in marshmallows. Stir constantly with a heat-proof spatula until mixture is melted and smooth.
4. Pour in cereal, 1 cup at a time, stirring well after each addition.
5. Stir in chocolate chips. Working quickly, try to evenly distribute them throughout the mixture.
6. Dump the mixture into prepared pan. Press down firmly with a bench scraper or a piece of parchment paper. You want to make the mixture an even thickness. Keep the top smooth. You won’t use the entire pan unless you like very thin treats. I kept mine just over 1″ thick.
7. Allow treats to cool for 10-15 minutes before cutting into squares.
Makes 9 large treats
Today I spent a majority of my time in the kitchen baking cookies (and bread). My birthday cupcakes haven’t disappeared and neither has the delicious vegan fudge spread Tim’s mom sent me. It seems as though a sugar palace exists in my apartment! I am not fretting too much though because Tim loves treats and can eat them before I overindulge. The cookies I baked today are a test recipe for Kittee’s forthcoming vegan and gluten-free cookzine. She is a gluten-deleting wonder!
The recipe is for Marshmallow Stuffed Cookies. They have three simple steps: bake the cookies, add the marshmallows (Dandies, in this case), and coat in a chocolaty glaze (therefore encasing the marshmallows). Here are the cookies before being glazed:
They look like cookie faces, don’t they?
In my clumsiness, I managed to sweep my fingers through the glazed tops of at least half the cookies. I need a vegan robot buddy to help me transport cookies from a cooling rack to a plate.
These cookies are sweet, delicious, fun to make, and even more fun to eat. If you don’t tell people there is a marshmallow surprise hiding under the glaze, they will be delighted when they bite into their cookie(s)!
As many of you know, I am currently in the midst of an exciting, yummy project: I am writing an all-vegan brownie cookbook! My hope is to have 50 recipes ranging from Rice Crispy Treat Brownies to more complex Neapolitan Brownies (plus some ice cream and toppings recipes). My kitchen is often a mess of cocoa powder, flour, melted chocolate, and dirty brownie pans. The project has been challenging, fulfilling, and tasty all at once. The greatest challenge so far has been crafting a gluten-free brownie recipe that knocks my socks off (and perhaps back on again?!). I did a ton of research on gluten-free baking and had a few successful attempts, but they weren’t 100%. When I was baking with Kittee last week, she offered up her gluten-free wisdom. I was able to use my standard brownie recipe and substitute gluten-free flours (plus the mighty xantham gum) to make an incredibly awesome brownie:
Ooooooooooh yeeaaaahhh. Those are vegan white chocolate chips dotting super fudgy brownies. Good stuff. I think I like these better than my standard double chocolate brownies! Unfortunately, I can’t share the recipe since it will be in my book, but if you want to sample one of my recipes, check out this post for Grahamy Mallow Brownies! I’m off to whip up more brownies now!